As a spin off of my Salmon Poke recipe, these Tuna Poke Bowls ft. J&R Seafood Market were the perfect excuse to support small businesses while relishing in the tasty results of its collaboration!

The locally-crafted Shoyu (by Bob Florence) really makes a difference adding a beautiful depth of umami, with the perfect saltiness to balance and season this dish. The toasted sesame oil adds a rich nuttiness and the addition of fresh produce contrasts with the tenderness of the seasoned spicy tuna, while the subtle acidity of the vinegar provides extra flavor and tang to the rice. That said, there is a range of complimenting flavors and textures that harmonizes and delights. Because of this, these Spicy Tuna Sushi Bowls are a delight (especially when the thought of rolling sushi is not as appealing)!

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Tuna Poke Bowls ft. J&R Seafood Market & Moromi Shoyu

SERVES: 4
PREP TIME: 15 MINUTES
TOTAL TIME: 3 HOURS

Spicy Tuna Poke Ingredients:

• 1 lb. sushi-grade tuna, cubed into 1/2″ pieces (I got mine from J&R Seafood Market in Stonington, CT)
• 2 Tbs sriracha sauce (more or less to heat preference)
• 1 Tbs Japanese mayonnaise (Kewpie)
• 2 Tbs toasted sesame oil
• 1 1/2 Tbs shoyu
• 1 Tbs mirin (or rice vinegar)
• 2 tsp lime zest (from about 1 medium lime)
• 1 1/2 tsp fresh ginger paste (I prefer to take fresh ginger and grate against a microplane for the smoothest results)
• 1-2 jalapeños, thinly sliced, to heat preference (for even pieces I use a mandoline)
• 1/2 cup scallions, thinly sliced
• 2 tsp furikake (plain sesame seeds work too)
• (Optional) 1/4 cup Panko bread crumbs

Poke Bowl Suggestions:

• 4 cups cooked white sushi / brown rice (short grain)
• 1/4 cup sweet rice vinegar
• 1/4 cup crispy fried shallots
• 1 cup avocado, sliced or diced
• 1 cup edamame beans
• 1/2 cup cucumbers, thinly sliced
• 1/4 cup local microgreens
• 3 Tbs radishes, julienne or thinly sliced
• 2 Tbs shredded nori
• Masago

Method:

1. Toss all spicy tuna sushi bowl ingredients together in a large mixing bowl until combined.
2. When ready, prepare the rice bowls by mixing together the rice with sweet rice vinegar. Divide the rice into bowls and top with the mixture. Layer and garnish to preference. Enjoy!

Notes:

• Although avocados and edamame are not particularly local to New England, you can sub the texture for sweet potatoes. The world is your oyster, mix and match and enjoy!
• The bowl suggestions are optional. It is more of a guideline to play around with.
• For a vegan spin, sub the amount of tuna for cooked, cubed sweet potatoes. Toss together and enjoy!
• For more delicious recipes to create or pair alongside, visit the Kitchen Journal.

To read the interview with Bob Florence and his hand-crafted shoyu business: Moromi click here.